Date: Thu, 26 Aug 93 11:16:15 +0200
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From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) BROWN PUDDING (Origin my Mum) ============= Ingredients: ------------ 6 tblsp flour 2 tblsp jam (any sort) butter the size of an egg 2 tsp ground ginger 1 heaped tsp baking soda 1/2 cup milk Instructions: ------------- Rub butter, sugar and flour together, then add jam. Add baking soda dissolved in the milk and mix well. Place in greased pudding basin cover with grease proof paper, tie securely and steam 1 1/2 hrs. Serve with hot creamy custard. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: aa915@Freenet.carleton.ca (Gail LaBossiere)
CANADIAN SUMMER PUDDING
=======================
(Serves 8)
Based on a classic English dessert, this pudding tastes like summer in a
bowl. For best color, use a mixture of berries.
Ingredients:
------------
7 cups fresh summer beerries (blueberries, raspberries, blackberries,
sliced strawberries)
1 cup granulated sugar
6 to 9 slices day old French or italian bread from round loaf
Creamy Rum Sauce
Instructions:
-------------
In large saucepan, combine berries and sugar. Cook over medium heat
stirring, just until sugar has dissolved and berries start to release
juices. Reduce heat to low; simmer 10 mins or until fruit is tender.
Set aside. Line a 6 cup bowl with plastic wrap. Cut crusts from bread
slices. Line base and sides of bowl with 3 or 4 slices, cutting to fit
where necessary. Spoon half of berries with some of their juice into
bowl. Top with layer of bread slices, pressing down on fruit. Spoon
any remaining juice evenly over bread; press down. Cover bowl with
plastic wrap. Place plate (slightly smaller in circumference than top
of bowl) on top. Place heavy weight, such as large can of tomatoes on
plate. Refrigerate at least 12 hours or up to 24 hrs, until bread has
asorbed juice andhas become uniformly colored. To serve, remove weight,
plate and plastic wrap from top. Invert serving plate on top of bowl.
Turn upside down; lift off bowl and remove plastic wrap. cut pudding
into wedges; serve with Creamy Rum Sauce.
Creamy Rum Sauce:
-----------------
1 cup low-fat yogurt
3 tblsp packed brown sugar
2 tblsp dark rum
In small bowl, combine yogurt, sugar and rum, stirring until smooth.
Makes 1-1/4 Cups.
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*From: starman@crash.amigans.gen.nz (Robin Halligan) CHEESE PUDDING ============== Ingredients: ------------ 4 eggs 8 slices stale bread 60 g softened butter 150 g chedder cheese, grated 1 cup chicken stock 1/2 cup cream freshly ground pepper Instructions: ------------- Preheat oven to 150 deg C. Remove crusts from bread, butter each slice one side only. Sprinkle 2/3 of the grated cheese onto 4 slices, sandwich with the remaining bread. Cut cheese sandwiches in half diagonally. Grease a shallow ovenproof dish with remaining butter. Arrange cheese sandwiches over base of dish. Beat eggs, stock and cream, pour egg mixture over sandwiches making sure each one is moistened. Allow to stand 30 minutes. Sprinkle remaining cheese on top, season with ground black pepper. Bake for 30 minutes or until pudding is set and golden. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) CHOCOLATE PECAN PUDDING WITH BOURBON SAUCE ========================================== Ingredients: ------------ 4 ounces semisweet chocolate, chopped 1 1/2 cups pecan pieces (about 5 1/2 ounces) 1/3 cup sugar 1/4 cup dry bread crumbs 1/4 tsp cinnamon 1 stick (4 ounces) butter, softened 1 tblsp bourbon 5 eggs, separated Pinch of salt Bourbon Sauce Instructions: ------------- Preheat the oven to 350F. Place the chocolate in a small heatproof bowl. Add 3 tablespoons of hot water and set the bowl over a pan of hot but not simmering water. Stir with a whisk until the chocolate is melted and smooth. Remove the bowl from the water and let the chocolate cool to room temperature. Coarsely chop the pecan pieces in a food processor. Remove 1/2 cup of the pecans and set aside. Add 1 tablespoon of the sugar to the remaining nuts and grind to a fine powder. Combine the finely ground pecans, bread crumbs and cinnamon in a bowl; mix well and set the mixture aside. In a large mixer bowl, beat the butter with half the remaining sugar until soft and light. Beat in the cooled chocolate and then the bourbon. Add the egg yolks, one at a time, beating until smooth. Stir in the pecan bread crumb mixture. In a large bowl, beat the egg whites with the salt until they form very soft peaks. Gradually beat in the remaining sugar in a slow stream and continue beating until the egg whites hold soft peaks. Stir one-fourth of the beaten egg whites into the chocolate batter, then gently fold in the remaining egg whites. Pour the batter into a buttered 1 1/2 quart baking dish or 8 inch square baking pan. Smooth the top. Scatter the reserved chopped pecans evenly over the surface of the batter. Place the baking dish in a larger pan and pour hot tap water into the larger pan to reach halfway up the sides of the baking dish. Bake the pudding in the middle of the oven for 30 to 35 minutes, until the pudding puffs and feels slightly firm when pressed with the palm of the hand; do not overbake. To serve, spoon the warm chocolate pecan pudding onto dessert plates. Ladle 2 or 3 tablespoons of the Bourbon Sauce over. Pass the reamaining sauce separately. Bourbon Sauce: -------------- 1 1/2 cups milk 1/3 cup sugar 4 egg yolks 2 tblsp bourbon 1 tsp vanilla extract Instructions: ------------- In a medium nonreactive saucepan, combine the milk and sugar. Bring to a boil over moderate heat. Beat the egg yolks in a small bowl until liquified. When the milk boils, gradually whisk 1/3 of it into the yolks. Return the remaining milk to a boil over low heat and whisk in the yolk mixture. Cook, whisking constantly, until the sauce thickens, 1 to 1 1/2 minutes; do not let boil. Immediately remove from the heat. Whisk the sauce constantly for 1 minute to cool. Strain through a fine sieve into a bowl and whisk for 30 seconds. Stir in the bourbon and the vanilla. Serve warm. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CHOCOLATE PUDDING ================= Ingredients: ------------ 6 oz flour pinch salt 2 oz sugar large tsp baking powder 3 oz shredded suet milk to moisten 1 oz cocoa Instructions: ------------- Mix cocoa, salt and sugar well with the flour, add suet; then stir in milk gradually until the mixture is fairly liquid. Pour into greased basin, cover with greased paper, and steam 2 1/2 hours. Serve with custard sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CHOCOLATE VELVET PUDDING ======================== Ingredients: ------------ 4 tsp gelatine 1/3 cup milk 1/3 cup cocoa 2/3 cup sugar 1/3 cup water 11oz tin evaporated milk 1 tsp vanilla Instructions: ------------- Chill the evaporated milk in the fridge for several hours. (It will not beat up well if it is at room temperature) Measure out the gelatine carefully. Add the milk. Stir well, then leave to stand for 5 minutes. In a medium sized saucepan mix the cocoa, sugar and water. Bring to the boil, stirring constantly. Remove from the heat and add the softened gelatine. Stir until the gelatine has completely dissolved. Stand the chocolate mixture in cold water to cool but DO NOT let it set. Beat the evaporated milk until very thick. Add the cooled chocolate mixture gradually, then; (a) Turn into one large dish to set. (b) Spoon into individual dishes. (c) Spoon mixture into glasses or individual dishes alternately with spoonfuls of whipped cream and/or raspberries or stewed peaches. (d) Spoon into a mould that has been wiped with cooking oil to prevent sticking. Leave to set. Colour darkens and flavour becomes more marked if pudding is left for several hours. To unmould, loosen edges with fingers, then loosen one side and turn onto a dampened plate. DO NOT stand the mould in warm water unless all else fails. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: belville@athena.mit.edu (Sharon Belville) DOT'S BANANA PUDDING ==================== Ingredients: ------------ 3 small boxes instant vanilla pudding mix 5 cups cold milk 12 oz whipped topping (Cool Whip) 8 oz sour cream 1 large box vanilla wafers 5-6 large bananas. Instructions: ------------- Mix pudding mix with milk. Fold in half of the whipped topping, all of the sour cream. In large bowl, layer wafers, bananas, pudding mixture. Top with remaining whipped topping. Refrigerate. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: dd194@cleveland.freenet.edu (Mirjam Dorn) EASY CHERRY PUDDING =================== Ingredients: ------------ 1/2 cup margarine 1 cup flour 1 cup sugar 2 tsp baking powder 3/4 cup milk or water 1 1-lb can pitted cherries with syrup 1/2 cup sugar Instructions: ------------- Melt the margarine and place in a baking pan. Mix the flour, sugar (1 cup only) baking powder and milk/water together. Pour on top of the melted margarine. DO NOT MIX! Pour the cherries with the syrup over the flour/milk mixture. DO NOT MIX! Sprinkle the 1/2 cup suger over the entire mess, and bake in a 350 degree oven for one hour. This can be served either hot or cold. If served hot, ice-cream would definately not detract from this dish. Variations: ----------- Basically any kind of canned fruit can be used. I've made plum pudding (a la Little Jack Horner), pineapple pudding, whatever come to mind and off the shelf. Just remember that if the fruit has pits, to remove them. I tried this once with fresh fruit, and it just didn't work. This is one of those dishes meant for canned fruit. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: apa@napcc-hp.cvm.uiuc.edu (Aida P. Aponte) FLAN ==== Ingredients: ------------ Caramel: -------- 1 cup sugar 1 tblsp water Flan: ----- 4 eggs 1 can condensed milk same can of reglar milk 1 tsp vanilla extract Instructions: ------------- Mix sugar and water in pan to be used for flan (8 or 9 inch cake pan) and heat over over high heat, swirling bowl so that caramel sticks to sides of pan. Mix flan ingredients in blender (or by hand) and pour into pan. Bake at 350 for 1 houror until knife plunged in comes out clean. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: tomp@acpy01.att.com (Tom Purcia) FLAN ==== Ingredients: ------------ 5 eggs 1 can Evaporated Milk 1/2 can Condensed Milk 1 cup Milk 1 tsp Vanilla 4 oz Cream Cheese Brown Sugar Cinnamon Instructions: ------------- 1: Preheat oven to 350 2: Combine all ingrediedents except Brown Sugar and Cinnamon in a blender and process till smooth. 3: Cook Brown Sugar in a sauce pan untill it is melted. Pour the sugar into your baking pan ( I use a 9 in Deep dish pryex pie pan) and then fill with the egg mixture. 4: Put baking dish into a larger pan with hot water about 1 in up the sides of the baking dish. Bake in oven for 1 1/2 to 2 1/2 hours or until the center is set. 5: Remove from oven and let cool then invert onto a plate. Sprinkle cinnamon on top and chill thourghly. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: borm@cs.ubc.ca (Eric Borm) Source: Mexican Cookery by Barbara Hansen FLAN ESPECIAL ============= Ingredients: ------------ 1 medium orange 1 lime 1 quart milk 3/4 cup sugar pinch of salt 3/4 cup sugar 6 eggs Instructions: ------------- Peel orange and lime into thin strips with as little white pith as possible. (the rest of the fruit will not be used in this recipe) Combine peel, milk, 3/4 cup sugar and salt in a large pan. Bring it to a boil and cook gently until it is reduced to 3 cups. (stir occasionally to break the film that forms on the surface) When done, strain and cool slightly. In the meantime, heat 3/4 cup sugar in a skillet over medium heat until sugar begins to melt. Reduce heat to medium and continue to cook, stirring occasionally. When sugar is melted and brown, immediately spoon over bottom and sides of a shallow 1-1/2 quart baking dish and cool. Begin preheating oven to 325 F. Beat eggs into a large bowl. Gradually add warm milk mixture to eggs and beat well. Then, pour the mixture into the baking dish containing the caramelized sugar. Place the baking dish into a pan and pour water into the pan until it reaches half way up the sides of the baking dish. Bake about 1-1/2 hours or until a knife inserted off-center comes out clean. If necessary, cover loosely with foil to prevent excess browning. Remove dish from hot water and cool. Then refrigerate for at least 3 hours. Run a knife around the edge and invert onto a platter just before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: pld@acsu.buffalo.edu (Pat Dennis) HOT FUDGE PUDDING ================= Ingredients: ------------ 1 cup flour 2 tblsp melted shortening 2 tsp baking powder 1 cup brown sugar 1/4 tsp salt 1/4 cup cocoa 2 tblsp cocoa 1 3/4 cups hot water 1/2 cup milk 3/4 cup sugar Instructions: ------------- Mix flour, baking powder, salt, sugar, and 2 Tablespoons of cocoa together. Stir in milk and shortening. Spread in a 9x9" pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over all. Bake 45 minutes at 350. This forms kind of a chocolate cakeish thing with its own chocolate sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) ICE CREAM CHRISTMAS PUDDING =========================== (Serves 8) Ingredients: ------------ 1 jar (275 g) seedless maraschino cherries 2 tblsp Cherry marnier 1 tub (2 litres) vanilla ice cream 100 g packet (3 1/2 oz) round white marshmallows 1 violet crumble bar, chopped (whot? not crumbled?) 200 g (7 oz) Vienna almonds, finely chopped 1 cherry ripe, chopped Instructions: ------------- Drain the cherries and reserve the liquid. Put cherries into a small bowl and add cherry marnier (don't be tempted to add too much liqueur as it will stop the ice cream from freezing). Soak overnight. Next day, remove the ice cream from the freezer to soften. Cut marshmallows into quarters and add to the cherries. Transfer the ice cream into a large mixing bowl. Stir through all the remaining ingredients plus sufficeint reserved cherry liquid to colour the ice cream a pretty pale pink (add a few drops of pink colour if necessary). Put the mixture into a lamington tin and freeze until firm. Cover with two thicknesses of foil and store in freezer until Christmas day. Cut into squares. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) INDIAN PUDDING ============== Ingredients: ------------ 1/2 cup corn meal 4 cups milk 1 cup brown sugar 1 tsp ginger 1/2 tsp nutmeg 1/2 tsp cinnamon 1 tsp salt 1/2 cup dark molasses 2 cups light cream 2 cups heavy cream Instructions: ------------- Preheat oven to 275F -- very low. Combine the corn meal with one cup of milk. Scald the remaining three cups of milk in a saucepan over medium heat. Stir in the corn meal mixture a little at a time and cook, stirring, constantly, for 15 minutes, or until the mixture is about as thick as breakfast cereal. It is important to keep stirring to prevent lumps. Remove from heat. Combine sugar, spices and salt, stir them into the corn, mixture. Add the molasses and light cream. Pour into a greased two-quart baking dish and bake for two hours. Set aside at least an hour. Serve pudding warm with a pitcher of heavy cream to pour over each portion at the table. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) LEMON TOPPED CHOCOLATE PUDDING ============================== Ingredients: ------------ 1 egg 1 lemon 1/2 cup sugar 1 cup flour 1 tsp baking powder 1/2 tsp mixed spice 1/2 tsp salt 1 tblsp cocoa 1/2 cup brown sugar 1 1/2 oz butter milk to mix Instructions: ------------- Break the egg into a bowl in which the pudding is to be cooked. Add 1/2 cup sugar and the juice of one lemon. Whisk until thick. In a separate bowl sift dry ingredients and rub in butter. Add well packed brown sugar. Stir in enough milk to make a moist dough. Spoon on top of lemon, egg and sugar mixture. Steam rapidly 1 hour. Serve with whipped cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) NOODLE PUDDING ============== Ingredients: ------------ 1/2 lb wide noodles, cooked and cooled 5 eggs juice and rind of an orange juice and rind of a lemon 2 tblsp sugar 1/2 box seedless raisins 2 grated apples 1 tsp vanilla 1 tsp cinnamon 1/2 cup melted butter 1 small can fruit cocktail Instructions: ------------- Mix all ingredients together. Bake for 1/2 hour at 375F. Pour the juice of an orange or 1/2 cup apple juice over and reheat for 10 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: akhimes@mtu.edu (ADAM K. HIMES) RICE PUDDING ============ I am a big rice pudding fan, and this one has served me well (in fact, it will serve me when I get back home tonight). It is fairly custardy, so beware. Ingredients: ------------ ca. 3/4 cup cooked rice (try not to have any water left in) 2 cup milk 2 eggs (or 4 egg yolks, if your cholesterol is too low) 1/2 cup sugar (I regularly use much less) 1/2 tsp nutmeg 1/2 tsp salt Instructions: ------------- Put all of this into an ungreased casserole, which you can than throw into a 325 degree oven for about 55 minutes, or until the old knife-inserted-into-the-center-comes-out-clean trick works. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: thuy@wam.umd.edu (Thu.y Huu Nguyen) Author: Chef Lynn Bryant RODGROT MED FLOTE ================= (Norwegian Berry Pudding with Cream) Ingredients: ------------ 1 1/2 pounds fresh raspberries, strawberries, or a combination 2 cups water 1/2 cup sugar 3 tblsp cornstarch 1 pint light cream Slivered almonds Instructions: ------------- Wash and drain berries (or defrost and save liquid). There should be 2 1/2 cups total. If fresh, add 2 cups of water and cook until berries are soft. Add sugar. Mix cornstarch and 2 tablespoons cold water. Add a small amount of berry juice, mix well and stir into berry mixture. Cook, stirring constantly until pudding thickens. Reduce heat, cook 10 minutes. Turn into serving dish. Let stand until cold. When serving, decorate with slivered almonds, passed around the table, followed by a pitcher of cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: mrum@firebug.Berkeley.EDU (Marc Rumminger)
Source: Recipes from an Ecological Kitchen, by Lorna J. Sass
STEAMED CRANBERRY PUDDING
=========================
Ingredients:
------------
1/2 tsp oil and 2 tsp flour for preparing a 1-quart bundt
pan or heatproof casserole
3/4 cup whole wheat pastry flour
1/2 cup unbleached white flour
1 tsp baking soda
2 tsp finely minced or grated orange zest (organic, if possible)
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp sea salt
2 cups coarsely chopped fresh or frozen (and defrosted) cranberries
1/2 cup coarsely chopped walnuts
1/2 cup orange juice
1/2 cup maple syrup
Boiling water
Instructions:
-------------
1.) Pick out a pot to use as the steamer. Make sure that your bundt pan
or casserole will comfortably fit inside. About 1/2 to 1 inch clearance
on the sides is helpful.
2.) Oil and flour the bundt pan.
3.) In a bowl, combine the flours, baking soda, orange peel, cinnamon,
cloves, salt, cranberries, and walnuts. In a measuring cup, combine the
orange juice and maple syrup. Stir the liquid into the dry ingredients
just until all of the flour is absorbed.
4.) Transfer the mixture into the prepared pan. Wrap tightly with two
sheets of aluminum foil crisscrossed on the top. Make sure the seal is
tight.
5.) Place a rack or trivet in the bottom of the cooker. Lower the
pudding into the cooker with the aid of a foil strip. Another method:
put the bundt pan into a string bag and lower into the pot. Keep the
handles on the top for easy removal. Add enough boiling water to reach
halfway up the sides of the pot.
6.) Steam until the pudding is set, about 75 to 90 minutes.
7.) Remove the bundt pan from the cooker. Remove the top foil, and run
a knife around the edges. Then turn pan over onto a platter and unmold.
Or just serve in spoonfuls.
8.) Serve warm.
Presure cooker variation:
-------------------------
Put the pudding in the cooker as above. Lock the lid in place and over
high heat bring to high pressure. Lower the heat just enough to
maintain high pressure and cook for 25 minutes. Turn off the heat and
allow the pressure to come down naturally for 15 minutes. Remove the
lid safely.
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*From: arielle@taronga.com (Stephanie da Silva) SUMMER PUDDING ============== Ingredients: ------------ 10 to 14 slices firm-textured white sandwich bread, crusts trimmed 4 cups raspberries, rinsed drained 4 cups red currants, stemmed and washed (the recipe suggests substituting other berries such as blackberries, blueberries, loganberries, etc in any combination if currants and/or raspberries are unavailable) 1 cup sugar 1 cup heavy cream 1/4 cup confectioner's (icing) sugar Instructions: ------------- Line the bottom and sides of a 2 quart mixing bowl, souffle dish, pudding basin or other round mold with the bread slices, overlapping the pieces slightly. (You may wish to cut the bread slices in half for a more decorative effect). Reserve enough bread to cover the top of the pudding. In a heavy nonreactive saucepan, combine the raspberries, currants and sugar with 1 tablespoon of water. Cook the mixture for 5 minutes. Remove from heat and let cool completely. Pour the fruit mixture into the bread-lined mold and cover completely with the reserved bread slices. Cover the top of the pudding with a plate taht fits snugly within the top of the mold, and weigh down the plate with a heavy can or water in a covered plastic container. Refrigerate overnight. To serve, unmold the pudding onto a serving platter. Hm, this recipe says to beat the cream and serve the pudding with that. I'd serve it with a pouring custard, myself. Or don't beat the cream and just pour over (that sounds better). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Source: Manitoba Animal Alliance (MAA), Canada, COMPASSIONATE BAKING
desert cookbook
THE ULTIMATE VEGAN CHRISTMAS PUDDING
====================================
Soak overnight:
---------------
1 cup raisins
1 cup sherry
Other Ingredients:
------------------
1 cup margarine
1 cup sugar
1 cup flour
1 tsp baking soda
1/2 tsp salt
4 heaping tsp flax seed egg replacer or commercial egg
replacer equal to 4 eggs
2 cups chopped dates
3/2 cups grated carrots
3/2 cups chopped pecans
1 cup breadcrumbs
1 cup soymilk
1 cup soymilk
1 cup currants
1/4 cup molasses
1 tblsp grated orange peel
1 tblsp grated lemon peel
2 tsp cinnamon
1/2 tsp cloves
1/2 nutmeg
1/2 mace
Instructions:
-------------
Cream margarine and sugar in a large bowl. Add egg replacer and mix in
all other ingredients. Spoon into a heavily greased 2 qt. mold and
cover tightly. Aluminum foil will do, if tightly sealed. In bottom of
a deep stock pot (8-10 qt.), place a rack or overturned soup plate. Add
boiling water to reach halfway up side of mold. Cover kettle and steam
pudding in gently simmering water for 5 hr., adding boiling water as
needed. Remove mold from water and uncover. Cool for 30 min.
Loosen pudding from mold with knife and invert onto serving platter.
Leave mold over pudding to cool if you wish. Then steam for 1 hr.
before serving. It can also be frozen when cooled, but must be
defrosted before resteaming.
Heat 1/4 cup brandy, pour over and ignite. Bring to table flaming, and
serve with hard sauce.
Lemon Brandy Hard Sauce:
------------------------
3/2 cups icing sugar
1/2 cup margarine
3 tblsp brandy
1 tsp vanilla
1 tsp grated lemon peel
Combine all in a food process, but chill server hours before serving.
Note:
-----
The MAA is a non-profit organization and all profits from the sales of
their cookbooks goes directly to helping the animals in need. :-)
Manitoba Animal Alliance
P.O. Box 3193
Winnipeg, Manitoba
Canada R3C 0K2
(204) 772 4105
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*From: jagordon@agsm.ucla.edu TOFU RASPBERRY PUDDING ====================== (serves 3 or 4) Ingredients: ------------ 1 12-oz pkg regular tofu*1/2 cup defrosted apple juice concentrate 1 cup fresh or frozen and partially defrosted berries Instructions: ------------- Blend all in food processor or blender til smooth. Serve in pretty cups or glasses, garnish with a whole berry and mint leaf. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: stanley@tekig5.pen.tek.com (Stanley J Sylvester) VANILLA CREAM ============= In microwave bowl, mix: Ingredients: ------------ 2/3 cup sugar 3 tblsp cornstarch 1/4 tsp salt Instructions: ------------- Add a fraction of 2 C milk, a little at first to make a smooth paste, then the rest until the mixture is smooth. Microwave this at high for 8-9 minutes, stirring every 2 min until the stuff is smooth and thickened. Meanwhile, put 3 egg yolks (or two whole eggs) into another bowl and beat them slightly. Quickly stir half of the hot milk mixture into eggs, and then add the new egg mixture to the origianl milk mixture. Microwave at high 1 to 2 min until mixture is thick and glossy. Add: ---- 1 tblsp butter 1 tsp vanilla extract 1 tsp almond extract (optionally, for extra flavor) Let cream cool before adding to cupcakes or creampuffs... If you're eating it by itself, it's great while it's still warm. Note: ----- This is my mom's cream-puff cream. It's just a sweet, vanilla cornstarch pudding. I'm giving you the microwave recipe, because otherwise it takes an eternity of stirring on the stove, after which your arm will fall off. If you choose to cook it that way, make sure you keep the heat low while you're waiting for the stuff to thicken, and never ever stop stirring, or the cream will stick to the bottom and burn and then you will have a million nasty little brownish-black flecks throughout your pudding, which will do absolutely nothing for the texture. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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